Thursday, February 3, 2011

Zucchini Pancakes

There were a couple of zucchini in the crisper that didn't get added to the roasted vegetables a few days ago.  Little did they know but they were destined to shine on their own in these pancakes.  While these make an excellent accompaniment to a simple roasted meat, we like them as a light lunch as well.

 We had six leftover and I reheated them the next day to go with a soup.  I can confidently say that they were very good and I might be tempted to do them  completely ahead and reheat them for a dinner party.


Zucchini Pancakes based on a recipe from Ina Garten with a few embellishments by lesser known me.

2 medium sized zucchini (about 3/4 pound) grated
2 Tbsp grated onion
2 Tbsp chopped Italian parsley
3 large eggs, lightly beaten
6 Tbsp flour
1 tsp baking powder
2 Tbsp freshly grated Parmesan cheese
Salt and Pepper to taste

Olive oil for frying

1.  Mix together the zucchini, onion and parsley in a large bowl.  Stir in the beaten eggs, flour, baking powder, Parmesan cheese, salt and pepper.

2.  In a large frying pan, heat two tablespoons of oil over medium high heat.

3.  Lower temperature to medium and drop about two tablespoons of the mixture into the oil.  Fry until browned on both sides--about two minutes per side.  Remove to a baking sheet lined with parchment.  Keep warm in a 300 degree oven while finishing the rest.

4.  We had them with a little sour cream.